Jalapeno poppers stuffed with crab rangoon are everything you’d hoped for! A combination of two of your favorite appetizers all in one (make that two) delicious bites. Yay!
Who doesn’t love a good mash-up of recipes? I know I do, and this one is a real winner!
If you love crab rangoon, and you also can’t get enough of jalapeno poppers, then this easy to make appetizer recipe for jalapeno poppers stuffed with crab rangoon is everything you’re looking for. You’re welcome! 🙂
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making jalapeno poppers stuffed with crab rangoon is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- jalapeno peppers, seeded and ribs removed
- cream cheese
- crab meat (I used canned but fresh, and even imitation can be used)
- Old Bay seafood seasoning
- sesame oil
- teriyaki sauce
- salt and pepper
- sesame seeds
Kitchen tools and equipment needed:
- chef’s knife
- paring knife
- cutting board
- can opener (if using canned crab meat)
- large bowl
- measuring spoons
- baking dish
- kitchen teaspoon spoon
- wooden spoon or spatula
- cooking spray
Can imitation crab meat be used instead of the canned crab?
Yes! By all means, use what your budget allows for.
How many seafood-stuffed jalapenos does this recipe make?
As written this recipe makes enough crab rangoon stuffing to fill 12 large jalapenos, making 24 completed appetizers.
OR, you can do as I did and make 12 appetizers and then place the remainder of the crab rangoon filling into a baking dish and bake that off separately (shown below).
This is a great option for those folks who don’t particularly like spicy food. Serve the baked crab rangoon as a spread with crackers and then everyone is happy!
Can Neufchatel cheese be used in this recipe?
At what temperature should this seafood appetizer be served?
It’s totally your call.
I like them warm, but if you’re serving these at a party and they sit out and cool down to room temperature they’re just a delicious!
How hot (spicy) are these jalapeno popper appetizers?
I know everyone’s level of heat tolerance is different, but for me, on a scale of one to ten, with one being very mild, and ten being very spicy, I rate these a five.
They’ve got a little bit of spice, and a whole love of great crab rangoon flavor.
If you’d like your jalapeno poppers stuffed with crab rangoon with a bit more heat, make sure to leave some of the ribs and seeds inside the jalapeno peppers before stuffing. That alone will bump up the heat level considerably!
And, if you still want more heat, try giving the filling a few shakes of your favorite brand of hot sauce (not written in the recipe). Or shake some over the completed baked poppers. Now we’re talkin’ hot, hot, hot!
How to make jalapeno poppers stuffed with crab rangoon:
- Assemble the ingredients: softened cream cheese, canned crab meat, jalapeno peppers, Old Bay seafood seasoning, teriyaki sauce, sesame oil, scallions, and sesame seeds.
- In a large bowl, combine the cream cheese, crab meat, seafood seasoning, teriyaki sauce, chopped scallions, and sesame oil. Stir well to combine.
- Slice the jalapeno peppers in half lengthwise and carefully scoop out the seeds and ribs to form a shell. *Note – if you want a spicier popper leave some of the ribs and seeds inside the jalapeno “shells.”
- Spoon a generous amount of the crab rangoon filling inside the hollowed-out popper shells and place them in a single layer in a baking dish that has been sprayed with cooking spray.
- *Note – if you have leftover filling (depending on how may poppers you’re making) spoon it evenly into a small baking dish that has been sprayed with cooking spray.
- Sprinkle the tops of the poppers with sesame seeds and bake in a preheated 375-degree oven for 40 minutes. (Or bake just the spread in the baking dish for 20-25 minutes).
- Before serving garnish the jalapeno poppers stuffed with crab rangoon with additional chopped green onions, if desired.
Want more easy seafood appetizer ideas?
*Shrimp Cocktail Appetizer Bites (pictured below)
This festive and easy Shrimp Cocktail Appetizer recipe takes only minutes to make, but they look like you slaved for hours. Plus they’re cheap and cheerful which makes them perfect for this (or any) holiday gathering.
*Hot Seafood Appetizers from Valentina’s Corner
*Baked Salmon Salad Spread (pictured below)
Baked Salmon Salad is so versatile you can use it as an appetizer spread with crackers or you can use it as a spread for sandwiches. It’s just plain delicious no matter how you serve it!
*Party Shrimp from South in Your Mouth
*Muffin Tin Crab Cakes (pictured below)
With very little filler, these muffin tin crab cakes are extra meaty, extra crunchy, and have a big, bold, buttery crab flavor!
*Mango and Grilled Shrimp Appetizers from The Flavor Bender
*Jalapeno Poppers Stuffed with Crab Rangoon (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy seafood appetizer recipe for crab rangoon stuffed jalapeno poppers.
- 8 ounces cream cheese, softened to room temperature
- 1 pound crab meat (canned, fresh, or imitation)
- 1/8 teaspoon Old Bay seafood seasoning
- ¼ teaspoon sesame oil
- 1½ teaspoons teriyaki sauce
- 3/4 teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped scallions (plus additional for garnish)
- 1½ teaspoons sesame seeds
- Preheat oven to 375-degrees
- In a large bowl, stir the cream cheese, crab meat, seafood seasoning, seafood seasoning, teriyaki sauce, salt, pepper, and ½ cup of green onions until well combined and creamy. Set aside.
- Slice the jalapeno peppers in half lengthwise and remove the ribs and seeds. *Note - disposable gloves may be worn if your skin is sensitive OR make sure to wash your hands immediately afterward, being careful not to touch your eyes or nose before hand washing. Also, If you like a hotter popper feel free to leave in some of the ribs and seeds.
- Generously spoon the rangoon filling into each hollowed-out popper shell and place them (crab meat side up) in a baking dish that has been sprayed with cooking spray.
- Sprinkle each with sesame seeds and bake in a preheated oven for 35-40 minutes, or until golden brown.
- Top with additional chopped scallions and serve hot or at room temperature.
Serving Size1 popper
Amount Per Serving Calories 51Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 28mgSodium 195mgCarbohydrates 1gFiber 0gSugar 0gProtein 4g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s easy and delicious seafood appetizer for jalapeno poppers stuffed with crab rangoon as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!